Analysis of Nine Food Additives in Red Wine by Ion-Suppression RP-HPLC using Trifluoroacetic Acid and Ammonium Acetate as Ion-Suppressors
News Oct 17, 2012
A reversed-phase high-performance liquid chromatography (RP-HPLC) method was developed for the simultaneous determination of nine food additives, i.e., acesulfame, saccharin, caffeine, aspartame, benzoic acid, sorbic acid, stevioside, dehydroacetic acid and neotame in red wine. The effects of ion-suppressors, i.e., trifluoroacetic acid (TFA) and ammonium acetate (AmAc) on retention behavior of nine food additives in RP-HPLC separation were discussed in detail. The relationships between retention factors of solutes and volume percent of ion-suppressors in the mobile-phase systems of acetonitrile-TFA aqueous solution and acetonitrile-TFA-AmAc aqueous solution were quantitatively established, respectively. The results showed that the ion suppressors had not only an ion suppression effect, but also an organic modification effect on the acidic analytes. The baseline separation of nine food additives was completed by a gradient elution with acetonitrile-TFA(0.01%, v/v)-AmAc(2.5 mmol L(-1)) aqueous solution as the mobile phase. The recoveries were between 80.2 - 99.5% for all analytes with RSDs in the range of 1.5 - 8.9%. The linearities were in the range of 0.2 - 100.0 mg L(-1) with determination coefficients (r(2)) higher than 0.9991 for all analytes. The limits of quantification (LOQs) were between 0.53 - 0.99 mg L(-1). The applicability of the proposed method to detect and quantify food additives has been demonstrated in the analysis of 30 real samples.
The article is published online in the journal Analytical Sciences and is free to access.
‘Stressed Out’ Cocoa Trees Could Produce More Flavorful ChocolateNews
Most people agree that chocolate tastes great, but is there a way to make it taste even better? Scientists found that the weather had the largest effect on chemical composition. Overall, the antioxidant content increased and fat content of the beans decreased during the dry season as temperatures rose and soil moisture dropped. The researchers say these differences could contribute to variability in cocoa bean flavor.READ MORE
Metabolomic Profiling Identifies Taurine as New MS TherapeuticNews
New research suggests that administering taurine, a molecule naturally produced by human cells, could boost the effectiveness of current multiple sclerosis (MS) therapies. The discovery also highlights the potential for a technique called “metabolomic profiling,” which can identify useful endogenous metabolites the body already makes in small quantities, such as taurine, for new applications in drug therapies.READ MORE